Chicken, mushrooms, bacon and sour cream are all great friends. Serve with basmati rice for a bowl of delicious comfort food.
Ingredients
Serves: 4
- 30g butter
- 2 tbsp olive oil
- 1 onion, finely diced
- 125g smoked bacon lardons
- 1 sprig of fresh thyme or 1 bay leaf (fresh if possible)
- 3–4 chicken fillets (depending on size), diced into 2cm cubes
- 250g button or chestnut mushrooms, sliced
- 150ml chicken stock
- 1 x 200ml tub of sour cream
Method
- Heat the butter and oil together in a saucepan over a low heat. When the butter starts to foam, add the onion, bacon and thyme or bay leaf. Cover the pan with a lid to keep all the flavour in and sweat for 10 minutes.
- Add the chicken and mushrooms, increase the heat to medium and cook, uncovered, for 12 minutes, stirring occasionally. Add the stock and cook for a further 5 minutes with the lid off.
- Stir in the sour cream and bring to a simmer, then remove the thyme or bay and season to taste.
- Serve with basmati rice.
